A coarse grind smoked sausage with red pepper flakes, black
peppercorns and other spices to give it heat.  The various
peppers will hit your tongue at different times to give you the
"burn" you desire.  Great in gumbo and jambalaya for an
authentic Cajun flavor.


A course grind sausage that is a mix of Andouille and Chorizo.
Think depth of flavor with several types of heat. These
sausages are also smoked, so you just heat them and eat them!

Beer Suggestion...

A porter or a stout